Sunday, June 11, 2017

Father's Day Feast-Recipes from Chef Lara Lyn Carter

~Doc Lawrence~

This meal, created especially for all fathers, radiates love. Everything from Emmy winner Lara Lyn Carter's kitchen honors family, friendship and culinary heritage. BON APPETITE!

Sweet Onion Crab Dip (This is a rich and delicious appetizer; it is hearty enough to serve as a main dish. Serve it with
toast points or crackers.)

2 cups sweet Vidalia onions chopped
½ cup red pepper chopped
½ cup green pepper chopped
2 cups of grated Swiss cheese
2 cups of mayonnaise
1 lb. lump crabmeat
1 tbsp. fresh lime juice
1 tsp. fresh dill chopped finely
Mix all of the ingredients together and pour into a buttered baking dish. Bake at 350 degrees for 35 to 40 minutes.

Marinated Tomato Salad
3 ripe red tomatoes
2 yellow heirloom tomatoes
1 cup olive oil
4 tbsp. white balsamic vinegar
3 tbsp. honey
½ tsp. salt
½ tsp. pepper
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
Cut tomatoes into 6 wedges and place in a bowl. Mix all other ingredients together and pour over tomatoes. Stir the tomatoes and marinade to coat the tomatoes well and chill. Marinate for at least 1 hour.

Cornbread Salad (a big hit during my Canadian tour)

5 cups of cornbread cooked and cubed
3 cups of diced fresh tomatoes
1 cup Vidalia onion or sweet onion
1 cup chopped green and yellow bell pepper
12 slices of bacon cooked crisp and crumbled
½ cup Parmesan cheese
1 cup mayonnaise
¼ cup whole milk
½ cup sweet pickle relish with juice
Layer the cornbread, tomato, onion, peppers, bacon, and cheese in a bowl. Mix the mayonnaise, milk and pickle relish together and pour over the top. Toss together just before serving. It can be served at room temperature or chilled. 


Vidalia Onion Tart

4 tbsp. butter
1 tsp. sugar
4 cups Vidalia onion sliced
½ cup white wine
¼ cup chopped fresh parsley
2 cups smoked Gruyere Cheese
Pre-baked Pie Crust
Melt butter in skillet, add onions with sugar and cook until tender. Remove skillet from heat and add wine, parsley and cheese. Mix all ingredients well and pour into pie crust. Bake at 400 degrees until cheese is melted.

Grilled Corn with Herb Butter
6 ears of fresh corn (Silver Queen if available)
Herb Butter
1/3 cup unsalted butter
1 tsp. salt
1 tsp. freshly ground black pepper
2 sprigs of fresh rosemary
In a sauté pan melt butter over medium heat and add rosemary sprigs. Allow the rosemary to infuse the butter for about 10 minutes. Remove pan from heat and discard rosemary.
Remove husks and silk from corn and wash. Pat corn dry. Place individual ear of corn on foil and brush generously with rosemary butter and sprinkle with salt and pepper. Wrap up each ear with foil and place on grill. Grill corn until tender- approximately 20 minutes depending on heat.

Beef Tenderloin with Red Wine Gravy
3lb. filet of beef tenderloin
2 tbsp. olive oil
2 tsp. kosher salt
1 tsp. black pepper
Remove the beef from the refrigerator and allow it to sit for 30 minutes. Pat the beef dry with paper towels. Place the beef on a baking sheet and brush the whole filet with the olive oil. Sprinkle the beef with the salt and pepper. Roast the beef in a 275-degree oven for 1 hour and 15 minutes. Remove the beef from the oven and allow it to rest for 20 minutes before slicing.

For the Gravy
 2 tbsp. olive oil
1 small sweet onion diced
1 clove garlic
28 oz. can of plum tomatoes
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried parsley
1 tbsp. sugar
Pinch of red pepper flakes
1/3 cup dry red wine
1/2 cup heavy cream

In a skillet, heat the olive oil over medium high heat. Add the onion and cook 5 minutes until tender. Add the garlic and cook for one minute. Add the tomatoes, salt, basil, oregano, parsley, sugar, red pepper, and wine. Mash the tomatoes with a fork to break them apart. Simmer for 20 minutes. Add the cream and simmer for another 10 to 15 minutes. 


 For the Mascarpone Cream
 12 egg yolks
8 tbsp. sugar
2 lbs. Mascarpone
2 tbsp. espresso cooled

For the Cake (see recipe below)
16 slices of toasted pound cake cut 1/2 inch thick

For the Dip
1 cup espresso cooled
2 tbsp. Jack Daniel's

For the Espresso Syrup
1/2 cup espresso
1/2 cup sugar
1/4 cup Jack Daniel's
 Chocolate Shavings

In a mixer, whisk the egg yolks and sugar together until they are smooth and thick - about 4-5 minutes. Add the mascarpone cheese beating until smooth. Add the espresso and mix well.
Make the dip by mixing the cooled espresso and Jack Daniel’s together. 
Pour half of the dip in a 9x13 baking dish. Layer 8 slices of cake on top of the dip. Top
the cake with half of the mascarpone cream. Place the remaining cake slices atop the
cream and evenly drizzle the remaining dip over the cake. Top this layer with the
remaining mascarpone cream. Place the dish in the refrigerator for 2-6 hours before serving.
To make the syrup, combine the espresso and sugar together over medium heat to dissolve the sugar. Reduce heat and simmer for 10 minutes. Remove the syrup from the heat and add the Jack Daniels.  Pour the mixture in a bottle fitted with an attachment for drizzling and place the syrup in the refrigerator.

To serve, scoop 12 equal servings onto dessert plates and drizzle with espresso syrup and shaved chocolate.


1 stick margarine at room temperature
½ cup Crisco
3 cups sugar
5 large eggs
3 cups all-purpose flour
Acrobat Chardonnay is Versatile
1 cup buttermilk
½ tsp. soda (dissolved in 1 tbsp. boiling water)
2 tsp. almond extract
Combine margarine, Crisco, and sugar beating until fluffy. Add eggs one at a time and beat well after each. Slowly add flour, buttermilk, soda mixture and almond extract. Beat all ingredients together for 2-3 minutes. Pour batter into a greased Bundt pan and bake at 350 degrees for 1 ½ hours or until cake tester comes out clean.

WINES: Georgia wine and restaurant pioneer Jim Sanders advised having more than one wine for special dinners. I enthusiastically recommend the 2015 Acrobat Chardonnay, food-friendly and delicious and a 2015 Domaine de la Vougeraie Gevrey-Chambertin. Aperitif: a choice of Prosecco and light cocktails.

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